Senior Executive Chef

• Apr 2015 - Present

Senior Executive Chef

• Apr 2015 - Present

Executive Chef

• Feb 2011 - Mar 2015

San Diego Charger's CateringCulinary Management of a high volume 550 seat restaurant on beautiful Coronado Island. Redesigned the menu to focus on the Pacific Rim theme by creating new menus for lunch and dinner. Duties include managing a Sous Chef, Kitchen Manager and 50 kitchen staff, as well as overseeing the Front of the House operation. Supervised daily kitchen and Sushi Bar operations, upholding sanitation and safety standards through meaningful line checks and mentoring, consistently receiving 97 on State Health Inspections. Maintained a 23% food cost.Managed a key account with The San Diego Chargers which included catered breakfast, lunch and dinner during season for the coaches, administration and players. Also catered the training camp, and all season home games. Worked with a nutritionist to ensure proper diet and nutritional food was served.

Executive Chef

• Apr 2007 - Nov 2011

Managed daily operations of three functioning food service entities, a 225 seat restaurant, a 50 seat casual dining pub and catering facility which includes three venues seating over 1000 guests. Staff included two sous chefs, dining room manager, 50 kitchen and service staff. Continuously developed and successfully rolled out new menus seasonally for both the restaurant and pub. Taught a culinary class once a month with attendance over 100+. Oversaw weekly Farmer’s Market including cooking demos using local sustainable products. Wrote a monthly article in the On Top of the World News. Kept the company in the local media by participating in charity events such as the annual “Go Red” event for women.

Private Executive Chef

• Sep 2005 - Jan 2007

Private Executive Chef for the John Travolta and Kelly Preston family. Created custom daily menu offerings on a 5 star level for family members age 6 to adult. Daily duties included purchasing and setting up client relations for exotic and organic food in several US cities and Toronto. Created, organized, staffed and prepared dinner party menus for many high profile guests such as directors and celebrities along with 100+ other guests. Purchased, prepared food and occasionally served an a la carte menu on the 707 jet, Gulfstream, three homes and a 60 foot Catamaran. Maintained a weekly budget of $1,000. Followed stringent diet requirements and calorie counting forone member of the family. Worked under stressful last minute conditions in a seamless manner.

Executive Chef

• Jan 2003 - Sep 2005

As a Disney Cast-member I worked for 10 years in this 7 million-dollar restaurant with over 100 employees.Created weekly specials and regular menu items. Maintained food cost of 25.4% and labor cost of 11%.Proficient at period-end, profit/loss statements and theoretical food cost. Conducted interviews, reviews and progressive discipline. Displayed passion and knowledge for food through educating employees. Organized in-house special events such as wine dinners and charity functions.

Senior Manager

• Jan 1995 - Jan 2003

Managed fifty front of the house employees in this fast paced environment with an average sales of $25,000 per night. Developed employee incentive plans and continuing education classes. Skillful in public relations via table visits and maintaining customer loyalty. Represented the restaurant at special events such as Chefs Gala, Star Chefs and Taste of Nations.